These tasty Kimchi Meatballs, served with crisp slices of cucumber and radish, are a perfect Asian-inspired appetizer.
Preheat oven to 400 degrees F (205 degrees C). Brush a rimmed baking sheet with a tablespoon of oil, set aside.
In large bowl, mix together ground turkey, finely minced scallions, garlic and fresh cilantro, lightly beaten egg yolk, sesame oil, fresh grated or powdered ginger, salt, pepper and minced kimchi. With wet hands, form meat mixture into 24 meatballs. Place meatballs on oiled baking sheet, about an inch apart and bake 20 minutes. Remove meatballs from oven, cool slightly.
In a small bowl, whisk together coconut aminos and sesame oil, set aside.
To assemble appetizer, place a radish slice on top of a cucumber slice, then top with a meatball, repeat to make 24 appetizers. Drizzle coconut amino/sesame oil mixture over the meatballs. Garnish appetizers with sesame seeds and finely minced cilantro.
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